Barbecued bay and lemon trout

Catch-of-the day is turned into a summer barbecue affair with this trout and wild rice recipe.

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Quick meals, Main recipes

Ingredients

205g (1 cup) white and wild rice blend (Sunlong brand)

4 small (about 250g each) rainbow trout, cleaned, scaled

Olive oil, for brushing fish

1 lemon, halved, thinly sliced

12 small bay leaves

8 green shallots, trimmed, diagonally sliced

2 large ripe tomatoes, chopped

1 lemon, rind finely grated, juiced

1 tablespoon olive oil

Salt & ground black pepper, to taste

Lemon wedges, to serve

Method

Step 1

Cook the rice in a large saucepan of boiling water, according to packet directions, until tender. Drain and cover to keep warm.

Step 2

Meanwhile: preheat barbecue hotplate on high. Brush the trout with a little olive oil. Lay 4 large pieces of foil on a bench and place a fish on each piece of foil. Place a few lemon slices and 3 bay leaves into the cavity of each fish. Fold the edges of the foil together to enclose the fish.

Step 3

Place the fish parcels on preheated barbecue. Reduce heat to medium and cook for 4 minutes each side or until the fish are just cooked and the flesh flakes easily when tested with a fork.